Burrata Heaven Recipe

Prepare bread

Preheat oven to 425°F (220°C). Slice the ciabatta or country loaf into 1/2-inch thick slices. Arrange on a baking sheet in a single layer.

Brush both sides lightly with 3 tbs extra-virgin olive oil and sprinkle with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

Toast in the oven 6–8 minutes, flipping halfway, until golden and crisp at the edges. Remove and let cool slightly.

While the bread toasts, slice heirloom tomatoes into 1/2-inch slices and halve cherry tomatoes. Thinly slice red onion and place in a bowl of cold water for 5 minutes to mellow the bite, then drain and pat dry.

In a large bowl combine sliced heirloom tomatoes, cherry tomatoes, drained red onion, and baby arugula (2 cups). Gently toss to mix without breaking the tomato slices.

Make the dressing: whisk together 2 tbs aged balsamic vinegar, 1 tbs lemon juice, 1 tsp honey and 1 tbs extra-virgin olive oil in a small bowl until emulsified. Season to taste with a pinch of sea salt and freshly ground black pepper.

Pour about half the dressing over the tomato mixture and toss gently to coat. Reserve the rest for drizzling over the finished plate.

Tear or chiffonade 1/2 cup fresh basil (and 2 tbsp mint if using) and fold into the tomato mixture. If using toasted nuts, fold in now.

Place toasted bread slices on a serving platter or individual plates. If you prefer a composed salad rather than crostini, arrange bread at the side.

Gently transfer tomato and herb mixture onto the center of the platter or mound it next to the bread slices. Make two shallow wells and gently place each burrata ball on top (or one per two servings).

Using a small knife, score or tear open each burrata so the creamy interior spills onto the tomatoes and bread.

Sprinkle 2 tbs freshly grated Parmigiano-Reggiano around the burrata and across the tomatoes. Drizzle remaining dressing and then 2 tbs aged balsamic or balsamic reduction in a thin stream over the burrata and tomatoes.

Finish with flaky sea salt (about 1/2 tsp) and cracked black pepper (about 1/2 tsp). Scatter remaining basil leaves and optional prosciutto slices around the platter.

Serve immediately so burrata is at room temperature and the bread remains crisp. Encourage guests to spread creamy burrata onto toasted bread with tomato and herb mixture.

If preparing ahead: keep burrata chilled separately and assemble within 15 minutes before serving to maintain texture and flavor.